Japanese and vegan food expert Miyoko Nishimoto Schinner presents time-honored dishes and regional specialties from Kyushu in the south to Hokkaido in the north. She draws from a long tradition of vegetarian cooking in Buddhist temples, as well as an abundance of vegetable- and legume-based dishes that can be found in traditional Japanese cuisine. For those dishes that are usually prepared with meat, fish, or fowl, Miyoko has created innovative substitutes utilizing tofu, seitan, and other plant-based foods to create what is truly a unique vegan Japanese cookbook.
(paperback, 176 pages on recycled paper.)